Improvers, Correctors & Enzymes

CATEGORIES: Bread Improvers | Flour Improvers / Correctors

The quality of flour is not always optimal and consistent, hence why the addition of one of our top improvers has numerous benefits in bread making. We also have the option for our customers to buy pure enzymes which we sourced from top manufacturers. Please note that improvers/enzymes are like medicine, too little or too much can have a negative effect. It is thus vital to use it at the correct dosage. Our highly skilled technical team can recommend and design custom blends whatever the processing parameters and ideal outcome is.

Bread Improvers

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Product Description
Spectamix Bread Improver Bread improver range designed to bake perfect crispy French Baguettes.
Maraviha Bread Improver Bread improver range designed for baking Portuguese Pao Rolls.
Ajabu Bread Improver A carefully formulated composite bread improver containing dough conditioners, oxidising- and reducing agents, emulsifiers and preservatives.
Goldmix Bread Improver Bread improver range designed to bake the perfect West African tin bread. A combination of dough
conditioners, oxidising- and reducing agents, emulsifiers and preservatives.
Frozen Dough Improver As some enzymes can’t be active at very low or very high temperatures, this bread improver is designed specifically for frozen dough products, which increases the formation of glucose for fermentation once the dough is defrosted.
Amesi Dough Relaxer Our dough relaxer range is designed to prevent shrinkage and promote extendibility of the dough. For cost-effectiveness a percentage of scrap dough can be added to fresh dough.
Amesi Pastry Relaxer Our pastry relaxer range is designed specifically for pastry products to prevent shrinkage of puff and pie pastry and promote extendibility of the dough. For cost-effectiveness a percentage of scrap pastry can be added to fresh pastry.
Shelf life Improver 0.3% Tropical Contains anti-fungal formation and crumb-softness agents.
Daily Fresh Softener A perfectly designed crumb softener and anti-staling agent, for extended shelf life and softness.
Ascorbic Acid An excellent oxidizing-agent used to strengthen linkages of starch and gluten in the dough. Various mesh sizes available.

Flour Improvers / Correctors

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Product Description
Amandazi Flour Improver Our flour improver range is designed with excellent hydration potential of the flour to create the perfect Doughnut, Mahamri or Amandazi suitable for the Southern and East African markets.
Chapati Flour Improver Flour improver range that is especially designed to be more extendable than elastic to create the perfect flat bread product.
Ajabu Bread Improver A carefully formulated composite bread improver containing dough conditioners, oxidising- and reducing agents, emulsifiers and preservatives.
Mkate Flour Improver Flour improver range especially designed for bread flour suitable for the East African market.
Panix Flour Improver Flour improver range especially designed for the bread flour suitable for the SADC and West Africa regions.
Ascorbic Acid An excellent oxidizing-agent used to strengthen linkages of starch and gluten in the dough. Various mesh sizes available.

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